A colorful mix of barley, meatball and veggies. Don't drain the tomatoes; the juice gives a nice body to the broth.
1/3 recipe of Meatballs with Parsley and Parmesan
1/2 lb barley
4-5 tbsp. chopped parsley
1 can (14.5 oz) diced tomatoes
3 c. chicken stock
Make the meatballs; this can be done anytime - they freeze very well and are great both in this soup and in tomato sauce for a quick hero or pasta dish. If you have the meatballs already frozen, you don't even need to defrost them for this.
Cook the barley with 1 tsp. salt and a 2-1 ratio of water (about 2 cups).
Combine all ingredients and simmer 20 minutes. Season to taste.